摘要
该实验通过对小鼠进行通便功能实验,研究了红枣枸杞浸泡酒的润肠通便作用。将小鼠随机分为7组,采用洛哌丁胺灌胃建立小鼠便秘模型,通过测定小肠推进率、首次排黑便时间、排黑便粒数以及排黑便质量,判断红枣枸杞浸泡酒对小鼠小肠运动和排便功能的影响。结果表明,该红枣枸杞浸泡酒的高剂量组(10.0 mL/kg体质量)可提高小肠墨汁推进率;低剂量组(2.5 mL/kg体质量)可缩短首粒黑便排出时间,低、高剂量组可增加5 h内排便粒数,高剂量组5 h内可增加排便质量。蒸馏酒组的四项实验结果与模型组相比均无显著性差异,结合红枣枸杞浸泡酒中功效成分分析,与蒸馏酒相比较,总黄酮、总酚及总糖含量均较高,进一步推测该浸泡酒的通便效果来自于浸泡过程中的功效成分。
The effect of red jujube and wolfberry-soaked wine on the relaxing bowel was studied through mice'experiments.The mice were randomly divided into 7 groups,and the constipation model of mice was established by intragastric administration of loperamide.The effects of red jujube and wolfberry-soaked wine on intestinal motility and defecation function were determined by measuring the intestinal propulsion rate,the first time of black stool excretion,the number of black stool particles and the weight of black stool.The results showed that the high-dose group(10.0 ml/kg body mass)of the wine could improve the small intestinal propulsion rate;the low-dose group(2.5 ml/kg body mass)could shorten the first black stool discharge time;the low-dose and high-dose groups could increase the number of stool particles within 5 h,and the high-dose group could increase the stool weight within 5 h.There was no significant difference in the four experimental results between the distilled liquor group and the model group,combined with the analysis of functional components in the wine,the contents of total flavonoids,total phenols and total sugar were higher than distilled liquor.It was further speculated that the defecation function came from the effective ingredients in the soaking process.
作者
胡博
唐晓姝
陈雪梅
张白曦
HU Bo;TANG Xiaoshu;CHEN Xuemei;ZHANG Baixi(National Engineering Research Center for Functional Food,Jiangnan University,Wuxi 214000,China;School of Food Science and Technology,Jiangnan University,Wuxi 214000,China)
出处
《中国酿造》
CAS
北大核心
2021年第5期186-189,共4页
China Brewing
基金
国家自然科学基金青年科学基金项目(31501457)。
关键词
红枣枸杞浸泡酒
便秘模型
润肠通便
red jujube and wolfberry-soaked wine
constipation model
relaxing bowel
